“Bulkelech” Bread
“Bulkelech” Bread
“Of all the treats from my mother’s kitchen, the smell of her Bulkelech bread, with oregano and sesame, or with zaatar and olive oil, have stayed with me along with the fun of dipping it in its zesty sauces. My mother used to bake this bread in her humble kitchen, in for two hours in the Wonder Pot, and its scent would fill the entire house.”
Ingredients:
- 500 g. sifted white flour (4 ½ cups) (optional: half can be substituted with whole-wheat flour)
- 30 g. butter or 1/3 c. oil
- 30 g. fresh or dry yeast
- 2 Tbsp. dried oregano or sesame
- 1 level tsp. salt, 1 tsp. sugar
- 1 ½ c. room-temperature water (for whole wheat, use an additional ½ c.)
Preparation:
- In a bowl, make a “well” in the flour and crumble the yeast into it.
- Pour the room-temperature water into the bowl and cover with a little flour, let stand to rise about 10 minutes.
- Add the oil or butter and seasonings to the boil and mix until you have a uniform, stretchy dough.
- Set aside for 10 minutes. And to place one additional time to remove the air, cover with a towel and allow the dough to rise for half an hour.
- After the dough has risen, transfer it to a floured surface and divide into 6 portions.
- Working each of the portions with your hands, gather them into a ball and set them a small distance apart into an oiled Wonder Pot. Cover with a towel and allow the dough to rise until doubled in the pot.
- When dough has risen, brush with water and bake in a preheated oven until golden-brown.
